Yum. T and I did an amazing job. Aren't his avocado slices beautiful?
Thread chicken andonions onto water-soaked skewers. Apply glaze.
Grill until done. Baste as necessary. Finish with five spice powder and salt.
Tempura and Ponzu Sauce
Pour rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolvd. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.
Mix the ice-cold water into the flour until the mixture is slightly thicker than buttermilk consistency. Dip slice vegetables (we used zucchini, onions, and eggplant) into the batter mixture and shake offany excess. Deep fry vegetables until the batter are light golden in color and crisp. Turn the vegetables at intervals to ensure that both sides are cooked equally and then remove. Season with salt and eat with Ponzu sauce: lemon juice, rice wine vinegar, soy sauce, mirin and lemon zest - bring to a boil, then cool; strain and reserve.
And... grilled steak. Yum.
This only reinforced my love of Japanese foods. I think miso soup is going to make it into my regular rotation. So simple, so good.
And that's it for classes, folks - next step: cooking in the school's restaurant. Cooking for people besides ourselves. Fun! Scary! Guess we'll find out for sure what I think of working the line...